Before anything else, ‘old’ means “knew”… In TOSH (The Old Spaghetti House)’s case, it’s not like it’s the house of “old spaghetti” but it’s the ‘spaghetti house’ that’s old. Old in the sense that they have been around for quite some time now and since then, they knew… They knew all along how to whip up a spaghetti the good old way.
Knowing the basic and what works, they’ve withstood the test of time to likewise adapt to changing times and the varying taste of similarly diverse consumers’ standards.
Apparent of such aged know-how, they also capitalize on offering something new. Aptly enough, having gone through a substantial number of season changes, they’ve integrated a variety of “seasonings” if only to offer a wide array of pasta dishes among other treats.
We were just at the opening of Ramen Nagi a few days ago and we were actually wondering where The Old Spaghetti House (which used to be where Ramen Nagi is now) has relocated. After being lead to their new location (3F in front of Cinema 4), we had the chance to partake on quite a bunch of their offerings.
Yet, before we go into it being a “spaghetti house”, let’s check the “house” part first. Their “new” house that is.
For one, it’s bigger and brighter than the “old” one. Being located near the cinema likewise gives even moviegoers a cozier place to rather dine-at; either while waiting for the screening hour or where you can extend your time together after watching perhaps. Quite a decent place to impress your date or where to eat-out with family actually.
Now, here’s the “spaghetti” part, the food part. While they have a wide selection of delectable treats, here’s our brief take for an assessment on a few items that we can share with you:
We’re quite particular with the kind of Pesto we eat. We’re not a fan of those with overly satiating basil flavor. For a pesto to have that favorable consistency and texture, an appropriate admixture of its elements should blend well. TOSH’s pesto has that balanced piquancy. The subtle taste of the grilled chicken also helped and added balance to the flavor and texture.
If you like Spanish sardines, you’d like this one. It’s as comforting as your quick go-to meal at home. Nonetheless, it doesn’t have that permeating oily texture brushing through your palate as the amount of sauce complements well with the spaghetti serving.
After the sardines, here’s another seafood treat. Compared to other marinara pastas we’ve had, this didn’t have an overwhelming soury taste just as I prefer. Due to the mussels and clams’ shells taking up space though, serving seems small. Quite small as while savoring it still, you’d tend to “get the short end of the pasta noodle” so to speak. With its promising and subtle zest, you’d like more of it.
Another “seafood”… This one however made me think of the seeming redundancy as tinapa is already what it is, a smoked fish. Yet, once it’s served, you’d sense that “smoked” aroma as if the whole pasta was smoked as well… If it is so, having been “smoked” twice, it should have been “Smokin’ Tinapa Pasta”… Similar to someone perhaps we’d refer to as “smokin’ hot”, this pasta sure had our attention with its “smokin’ presence” wafting through our senses as it’s “meant to fill you up”. First was the aroma, then it delighted our sense of taste and eventually our sense of “full-fill-meant”.
Tuna Carbonara Fettuccine:
And another one “from the sea”, tuna… it’s the 4th “seafood” from this list though, so it should be “fourna”… Not as corny as that side remark, this pasta will in fact make you really smile with a better digression, ingestion and I guess, even digestion. It’s heavy enough for your appetite yet comforts you of that “of tuna” lightness much like satisfying your craving however appeasing yourself at the same time for your guilty pleasure indulgence.
I don’t know if it’s just some transition over a passing fancy or I just really like this one. From the Ramen Nagi post, I’ve hinted on getting carried away by the once-you-go-black-you-won’t-go-back connotation and true enough, this Pasta Negra isn’t any different. This one will, like an indelible ink, live a mark and rather have that “edible INKling” to be an “old time favorite”.
Categorically, this is from their ‘Pasta Meal’ offering. Thus, it’s the same as the Carbonara Fettuccine however with chicken cordon bleu serving as side dish to your carb intake in the pasta. Truly a meal on its own. The cordon bleu was tender enough and provides a balancing factor much like a viand to a rice.
The Old Spaghetti House has a lot more to offer from appetizers and starters to desserts. I’m nevertheless just sharing my firsthand perspective for what they’re known for. It’ll however depend on your own discretion much like for these other treats we had:
Chances are, you’ve already tried “The Old Spaghetti House”, we suggest though that you checkout their “new house” in its new location as cited-above.
Just look at all those treats. Now you know why they’re called “old”, it’s because of “OLD’ose” goodness… and might as well stand for “Offering Luscious Delectables”